We loved these cookies! I’m not sure why some had the unfortunate experience of no flavor ours were very flavorful. But the structure of these cookies is really excellent. I would like to try them again and sub pulverized freeze-dried berries for the grapefruit zest. It tasted grape-fruitlike, and I love grapefruit, but it just did not do it for me in this cookie combination. BUT I was super disappointed with the flavor of the grapefruit. The texture of both the cookies and frosting were amazing.
I made these exactly as described, and they looked perfect. I'm going to use this buttercream for cakes and macarons too! Absolutely a keeper. One of the BEST cookies I've ever made! The cookie was fluffy and flavorful, and the buttercream is divine! The salt really makes it. Decorate cookies with sprinkles.ĭo ahead: Cookies can be frostedand decorated 2 days ahead. frosting onto each cookie use a spoon or offset spatula to create swirls. Using a toothpick or skewer, add a small drop of food coloring to frosting, then beat to combine. Increase speed to high and beat until light and fluffy, about 3 minutes. Using an electric mixer on low speed, beat powdered sugar, cream, butter, grapefruit zest, vanilla, and salt in a large bowl until combined. Let cookies cool 5 minutes on baking sheets, then transfer to a wire rack and let cool completely.ĭo Ahead: Cookies can be baked 5 days ahead store airtight at room temperature. Step 4īake cookies, rotating baking sheets top to bottom and front to back halfway though, until edges are light golden but tops are still pale, 11–13 minutes. Gently flatten cookies to about 1½" in diameter. Divide between 2 parchment-lined baking sheets, spacing at least 3" apart. Using a #30 cookie scoop (about 2 Tbsp.) and working one at a time, scoop out portions of dough and roll into balls (you should have about 24). Reduce speed to low and beat in dry ingredients until just combined. Add egg, sour cream, and vanilla and beat to incorporate, about 2 minutes (the mixture might look curdled, and that’s okay). Using an electric mixer on medium speed, beat grapefruit zest, sugar, and butter in a large bowl until light and fluffy, about 3 minutes. Whisk together flour, cornstarch, baking powder, baking soda, and salt in a medium bowl. Place racks in upper and lower thirds of oven preheat to 350°.
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